CAKE MAKARANA

TORTA MAKARANA is on the Croatian Republic’s Ministry of Culture’s list of protected cultural heritage.

Biscuit dough prepared the day before and keep it in the fridge to prepare. It can also stand for several days. Prepared in a manner that izmute eggs and flour, and other ingredients are added slowly. Roll it, a small part of rob, and making it into a strip length of the mold, a width of about 1.5 cm, which will be put on top of the cake, after adding the filling. The remainder of the dough fill the bottom of the mold, just pick it up with his wall.

Phil prepare so light and fluffy eggs and powdered sugar. Then they slowly add the other ingredients and combine everything well. Fil pour over the dough, put it at the top of the prepared strips and optionally blanched almonds. Bake at 125 degrees for 1 hour and 15 minutes. Cool down.


Ingredients:
biscuit

- 3 eggs
- 30 g sugar
- 200 g flour
- 1/2 of butter
- Deciliter of lukewarm water

filling

- 8 eggs
- 1/2 kg of icing sugar
- A pinch of spice mixes for cakes
- 1.2 kg of ground almonds
- 100 g ground walnuts

The recipe is from:
SLASTIČARNA I GRADSKA KAVANA ROMANA
Ante Starčevića 23
21300 Makarska
Hrvatska
[email protected]
www.romana-makarska.com/

Restaurants & Inns Production & Processing 
Facebook Google Maps